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Spiced Pumpkin Mocha Cheesecake Recipe

  • 16servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter

  2. 1 1/2 cups chocolate wafer cookie , finely crushed

  3. 3 packages neufchatel cheese ,

  4. 8 oz. blocks, softened

  5. 1 cup sugar

  6. 5 eggs

  7. 1 can pumpkin , canned

  8. 2 teaspoons vanilla extract

  9. 2 teaspoons pumpkin pie spice

  10. 4 ounces bittersweet chocolate chips

  11. 2 teaspoons espresso powder

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Melt 3 T. butter and stir in espresso powder; set aside. In a food processor, finely crush chocolate wafer cookies, add butter/espresso mixture and continue processing until well-combined. Press into 9" springform pan and bake for 10 minutes, remove from oven and set aside to cool.

  2. In mixer, beat cream cheese with sugar until well incorporated. Beat in eggs, pumpkin and vanilla extract and combine well. Pour into cooled crust and bake for an hour and 25 minutes. Remove when knife inserted comes out clean. Cool. Refrigerate.

  3. Melt chocolate, 3 T. butter, and 2 t. espresso powder in a double boiler, stir to combine and immediately pour over top of chilled cheesecake, smoothing out to edges to completely encase filling. Chill at least two hours until serving time.

  4. Can make 1 day ahead.

  5. Decorate with candy corn for Halloween!

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